MOMMA IQUANA'S FRESH VEGETABEL CHILI

Momma Iquana's Fresh Vegetabel Chili image

Provided by Marian Burros

Categories dinner, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Previous Next

Ingredients

2 cups diced onions
2 cups diced celery
2 tablespoons olive oil
3 cups potatoes cut in 1/2-inch cubes
1 1/2 cups carrots cut in 1/4-inch cubes
2 cups zucchini cut in 1-inch cubes
1 cup red pepper cored, seeded and cut in 1-inch cubes
2 cups cooked pinto or kidney beans
1 cup corn kernels
1 tablespoon minced garlic
4 cups crushed fresh or canned, drained tomatoes
1 cup tomato sauce
2 tablespoons ground cumin
1/2 cup very mild pure chili powder (see note)
1/2 cup water

Steps:

Saute onions and celery in hot oil until soft.
Add remaining ingredients; cover and simmer until vegetables are tender, about 30 minutes.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 6 grams, Fiber 21 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 572 milligrams, Sugar 12 grams